Organic Tempeh made from 100% GM free soya beans at Rooks Bridge, near Axbridge in Somerset. It is a fermented food traditionally from Indonesia but is used all over the world in many vegetarian and vegan recipes. Tempeh is a fabulous source of protein, a very valuable source of vitamins (particularly riboflavin) and dietary fibre. It also contains an enzyme called phytase, which helps draw out additional minerals and mineral salts such as calcium and zinc from the beans.
Tempeh has a living culture which makes it easier for us to digest and break down so we can benefit from all its nutrients. It works well flavoured with Miso and Tamari (yeast free soy sauce) and grilled, fried or baked, check out Anita’s kitchen for more simple recipe ideas.
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